Without fireworks, life is a lonely journey. Today, I share the Xinjiang barbecue lamb skewer hanging paste production tutorial, the formula is accurate to grams, and the physical store actual barbecue recipe is only for everyone's learning reference.
In the past two years, the short video popularity of Xinjiang hanging paste lamb skewers, hanging paste lamb skewers have been there ten years ago, but not so popular on the Internet, when I was not engaged in the catering industry, there are several local Xinjiang people to open barbecue shops, you have to say not authentic bar, people are indeed Xinjiang people, you want to say authentic, every city Xinjiang barbecue is not a taste, the second you go to Xinjiang and our city is not the same. Xinjiang is also divided into southern Xinjiang, northern Xinjiang, and eastern Xinjiang, and each family has its own practices, some pickled, some soaked in sauce, some hanging paste, and so on. This recipe is better than the one on the Internet, and as long as I brush up on Yaxi's video, I have a headache. I tested the one in Yaxi many years ago, and friends who do barbecue see that recipe, don't try it, don't spend it unjustly! Later, I will shoot a video of Xinjiang hanging mutton skewers learned from Uighur friends, no compound additives, pure Chinese herbs made of guilt recipes, anxious friends to use this first.
Weimen Yiwei Fresh 40 grams, Native Chicken Essence 80 grams, Barbecue King 30 grams, Barbecue King 20 grams, Aftertaste King 20 grams, Baking Powder 30 grams, Weimen Curry Powder 20 grams, Anji Curry Powder 20 grams, 3a Powder 13 grams, Thirteen Spices 10 grams, High Gluten Flour 300 grams, Tender Meat Powder 30 grams, Fresh Chicken Powder 30 grams, Water 100 grams, Garlic Rice 60 grams, Ginger Slices 40 grams, Onion one. 20 eggs.
Except for water, garlic rice ginger slices and onions, all condiments are mixed well.
Add the garlic rice ginger slices of onion water, put it in the juicer and stir into the juice water and set aside
Prepare a small basin into the egg and stir evenly, beat into the egg liquid, pour the mixed compound into the egg liquid and stir evenly, take out the juice and put it into two-thirds to continue stirring, if the viscosity is high, you will put the egg and stir. According to the place of saltiness can be adjusted, if it is light, you can put a few grams of salt.
Spread the paste evenly on the well-dressed lamb skewers, put on the stove, sprinkle with a little salt, and grill 8 ripe cumin pepper noodles.
First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. The image comes from the network with pictures, if there is infringement, please inform and delete